Name: Hot Cross Bun Banoffee Pudding
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 16
Ingredients: 1.5 Milk; 1 cup Brown Sugar; 2 Egg Yolks; 2 tbsp Cornflour; 1 tbsp Butter, Unsalted; 1 tsp Vanilla Extract; 3 Bananas; 16 Hot Cross Buns; 2 Egg Yolks; 2 tsp Cornflour; 1 cup Milk; 1 tbsp White Sugar; 1 tsp Vanilla Extract

Summary

Servings 16

Time Needed 30 mins Prep

20 mins Cook

Ingredients 15

Difficulty Medium

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Ingredients

Banoffee Layer
1.5 Milk
1 cup Brown Sugar
2 Egg Yolks
2 tbsp Cornflour
1 tbsp Butter, Unsalted
1 tsp Vanilla Extract
3 Bananas
Bread and Butter Pudding Layer
16 Hot Cross Buns
2 Egg Yolks
2 tsp Cornflour
1 cup Milk
1 tbsp White Sugar
1 tsp Vanilla Extract

Nutrition Information

Qty per 1080g serve		Qty per 100g
Energy	6.25kcalcal	0.57845530602388kcalcal
Protein	0gg	0gg
Fat (total)	0.6875gg	0.063630083662627gg
- saturated	0.4375gg	0.040491871421672gg
Carbohydrate	0gg	0gg
- sugars	0gg	0gg
Dietary Fibre	0gg	0gg
Sodium	0mgmg	0mgmg

Nutritional information does not include the following ingredients: Milk, Brown sugar, Egg yolks, Cornflour, Vanilla extract, Bananas, Hot Cross Buns, Egg yolks, Cornflour, Milk, White sugar, Vanilla extract

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Ohhh Easter how I love thee. All the good foods come out at Easter time, the hot cross buns, the chocolate, the marshmallows – it is just heaven!

Now this recipe for Hot Cross Bun Banoffee Pudding is like the cross between a Banoffee Pie and a Bread and Butter Pudding..

But instead of the bread, we are using Hot Cross Buns, because they are so much more delicious than plain day old stale bread like you are meant to use in Bread and Butter Pudding recipes.

Method

In a medium saucepan, heat the milk and brown sugar together. Stir constantly until all of the brown sugar is dissolved into the milk.
Remove from the heat and add the egg yolk, cornflour, butter and vanilla extract.
Whisk over medium heat until the caramel thickens. Don't stop whisking or the caramel will stick to the bottom of the saucepan.
Increase the heat so that large bubbles start to appear when you mix slowly, almost boiling. Then stir until the caramel mixture is thick like custard.
Remove from the heat and allow to stand for 10 minutes before using.
In a glass jug, whisk together the two egg yolks, the cornflour and the white sugar until well combined.
Place a medium sized saucepan on low heat. Pour in the milk and the vanilla extract and heat the mixture until warm (not hot!).
Remove the milk mixture from the heat and stir in the egg mixture. Whisk well to combine.
Place the combined mixture back onto the heat and whisk constantly until boiling. Remove from the heat.
Whisk until the custard is thick enough to coat the back of a spoon.
Preheat the oven to 160 degrees.
Place the chopped banana pieces on the bottom of a deep dished baking tray in a single layer.
Pour over the Banoffee Caramel.
Place the Hot Cross Buns in rows covering the entire baking tray.
Pour over the hot custard mixture.
Bake the pudding for 35 minutes or until the tops of the Hot Cross Buns are glazed and golden.
Either serve the pudding piping hot straight from the oven with Vanilla Ice Cream - or refrigerate and allow the layers to really set together and serve cold with a hot cup of coffee.